Temperature Guide
Doneness Serving temp Description Beef, lamb, and veal* and duck breasts (USDA recommended minimum: 145°F) Raw Less than 120 °F Bright purple-red center, cool, stringy, Slightly juicy Rare 120-130°F [...]
Category: How To’s
Nov 30, 2012 | 0 comments
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Smoking a Turkey
Would you like to cook a perfect turkey? Will the breasts be moist and tender and the leg completely cooked? Chances are, not always. Why is it so hard to get the dark meat cooked perfectly without over cooking the white meat? The reason is that a turkey is actually two distinctly different [...]
Nov 19, 2012 | 0 comments
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Camp Ceurvo
Do you want to help a soldier in combat? Donate your old bow. Here is how, take it to Al & Bob’s Sports or visit this site: http://homepages.rootsweb.ancestry.com/~nvjack/beede/sadr_city.htm In mid-September 2004, as part of an Army-wide renaming of its facilities around Baghdad with friendlier connotations, Camp Cuervo was renamed Camp Rustamiyah, with its Arabic translation [...]
May 04, 2012 | 0 comments
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Jireh Charters
The Grillin’ Guys are pleased to announce another great sponsor. Jireh Charters with Captain Ken and his great service operated out of Au Gres, MI. We can’t wait to hear from Captain Ken as he checks in from the Saginaw Bay in Lake Huron. Jireh is a killer Walleye machine that has [...]
May 04, 2012 | 0 comments
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Best Chance Too
The Grillin’ Guys welcome new sponsor, Best Chance Too. We are looking forward to checking in with captains Dave Engel and Bill Bale for Lake Michigan Updates all summer long. Although many customers already have dates reserved for the 2012 season, Best Chance Too does have a [...]
May 04, 2012 | 0 comments
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Grillin’ Club “First Meeting Date and Place” March 14th at Schmohz!
This is what happens when The Grillin’ Guys get together with like minded folks. Join us for the first get together to form a “Grillin’ Club” in the West Michigan area. We are holding our first Grillin’ Club meeting at Schmohz Brewing Company on March 14, 2012 at 6pm. This is going to be just [...]
Jan 30, 2012 | 0 comments
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Huntin’ Time Expo
The Grillin’ Guys were at the Delta Plex this weekend for the Huntin’ Time Expo. This is the biggest hunting show in Michigan and it happens every year. This year the Expo’s originator Tom Antor asked us to come along and smoke up the place. It was a smash hit. We met guides, taxidermists, outfitters, [...]
Jan 30, 2012 | 0 comments
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Great Beef or Venison Jerky and Curing Method
Beef or Venison Jerky 2/3 Cup Worcestershire 2/3 Cup Soy 2 T Honey 2 t Cracked Pepper 2 t Onion Powder 1t Red Pepper Flakes Optional Liquid Smoke if you do not have a smoker (1 T Wrights Liquid Smoke) 2 T Sea Salt ½ t Instacure 2 lbs. venison strips cut ½ in [...]
Jan 18, 2012 | 0 comments
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Jan 04, 2012 | 0 comments
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Max Fulda & BBQ Bob’s TEC Video
Bob & Max demonstrate all the reasons that America is switching to TEC 100% Infrared.
Oct 07, 2011 | 0 comments
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